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Salsa and Cheese Dip

Makes: 8
servingsServing size: 3 tablespoons dipYield: 1-1/2 cups

Prep 30 mins
Chill1 hr

Ingredients

1/4
cup
fresh Italian parsley leaves

2
tablespoons
fresh cilantro leaves

1
tablespoon
fresh oregano leaves

1
tablespoon
pistachio nuts

1
green onion (white portion, only), cut up

1
8 ounce carton
dairy sour cream

2
ounces
queso fresco or farmer cheese, crumbled (1/2 cup)

3
tablespoons
bottled green salsa

Few drops bottled hot pepper sauce

Directions

1.
In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.

2.
In a small bowl stir together sour cream, queso fresco, salsa, and bottled hot pepper sauce. Stir in herb mixture. Cover and chill 1 to 2 hours or until serving time. To serve, spoon into serving bowl and top with whole pistachios. Makes about 1-1/2 cups.

Nutrition Facts
(Salsa and Cheese Dip)

Servings Per Recipe 8,

cal. (kcal) 85,

Fat, total (g) 7,

chol. (mg) 15,

sat. fat (g) 4,

carb. (g) 3,

Monosaturated fat (g) 2,

Polyunsaturated fat (g) 1,

fiber (g) 0,

sugar (g) 0,

pro. (g) 2,

vit. A (IU) 437,

vit. C (mg) 4,

sodium (mg) 33,

calcium (mg) 61,

iron (mg) 0,

Percent Daily Values are based on a 2,000 calorie diet

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